Kefalotiri and kefalograviera are hard Greek cheeses made from sheep’s or goat’s milk, and both are excellent melting cheeses.






Skill level

Average: 3 (15 votes)


  • 300 g feta cheese, crumbled
  • 150 g kefalotiri or kefalograviera cheese (see Note), grated 
  • ⅓ cup sundried tomatoes in olive oil, drained, cut into julienne 
  • ¼ cup pine nuts, lightly toasted
  • ½ cup spring onions, finely chopped 
  • ¼ cup dill, chopped
  • 2 eggs, beaten
  • salt and cracked black pepper
  • 2 x 375 g packets fresh filo pastry (see Note) 
  • 125 ml (½ cup) extra-virgin olive oil for brushing

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Prepare these filo pies ahead of time and store in the fridge. Cook just before serving.

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Preheat oven to 160°C.

Place all the ingredients except for the filo pastry and olive oil in a bowl, season to taste and mix until well combined. On a clean bench top, place a sheet of filo and brush with olive oil. Repeat with a second sheet of filo and oil (cover remaining filo with a tea towel to prevent it from drying out).

Place 2 tablespoons of the filling along one short edge of the pastry. Fold the two sides in towards the centre to cover the filling, then roll pastry down to the other end to form a small log. Repeat this process with remaining filo pastry and filling until you have 20 rolls.

Arrange the rolls on two baking paper lined oven trays. Brush each roll again with olive oil and bake in the oven for 25–30 minutes or until golden and crisp. Serve hot.

©2012 Maria Benardis


• Kefalotiri and kefalograviera cheese are available from Greek delicatessens.
• Fresh filo pastry is much easier to work with than the frozen variety and can be found in the refrigerated section of the supermarket.


Photography by Alan Benson